Healthy Peach Breakfast Muffins

Let me first say, yes, another peach recipe. I bought all those peaches at the end of my Peach Man’s season and I need to make something quick before they all go bad. So yes, another peach recipe.

After all, it's September and peaches are still available in the stores. And these muffins are full of peaches in every bite with wholesome ingredients so you know you're starting your day off right!

I used a whole grain, whole wheat flour, fresh peaches, coconut sugar, organic brown sugar, spices, and coconut milk. The result are these amazing peach breakfast muffins.

And I topped them off with a streusel. A healthier streusel made with oats, organic brown sugar, and cinnamon. Did you expect anything else from me?

Ok, I admit sometimes I do delve into my dark side of sugar laden sweets, but since I completed my Sugar Crush Challenge, I've been trying to make healthier sweet options. Thank you very much.

I think you'll agree with me that these Peach Breakfast Muffins lean on the healthier side of eating.

They're best warmed up and served with coffee or tea while watching your favorite morning news program so you can savor every bite. But if you're in a hurry, you can easily take them with you on the days you're rushing to work or school.

Just do one thing for me and try to savor each bite of peachy goodness. Because pretty soon here, peaches will disappear and everything (and I do mean everything) will be pumpkin spice.

Healthy Peach Breakfast Muffins

Recipe by Julie Murphy

Healthy whole wheat peach muffins to start your day off right!

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 12 Large muffins or 24 regular sized muffins
Ingredients

• 2 and 1/2 cups whole grain, whole wheat flour
• 1 Tablespoon baking powder
• 1 teaspoon sea salt
• 1 Tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 3 eggs
• 1 cup coconut sugar
• 1/2 cup organic brown sugar
• 1 Tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup coconut oil, melted
• 1 and 1/2 cups coconut milk, unsweetened
• 4 peaches, washed and rinsed, diced

Cooking Directions

1. Preheat oven to 400F degrees.
2. Spray muffin pan with a non-stick cooking spray or you can wipe each cup inside with a paper towel dipped in melted coconut oil. Set aside.
3. In a medium bowl, add dry ingredients. Set aside.
4. In a large mixing bowl, beat eggs.
5. Combine sugars (coconut sugar and brown sugar), oil, vanilla, almond extract, and coconut milk to eggs.
6. Gradually add in dry ingredients to wet mixture and stir until smooth.
7. Fold diced peaches into dough mixture.
8. Spoon dough into muffin cups, about 3/4 full.
9. Place into oven and bake for 25 to 30 minutes, or until inserted toothpick or knife comes out clean.
10. *If adding streusel to top of muffins, during the last 15 to 20 minutes of baking, remove muffins from oven and sprinkle streusel over top of muffins, place back into oven, continue baking at 400F degrees until done.
11. Let muffins cool in pan for 15 minutes. After 15 minutes, run a butter knife around the edges and gently remove muffin from pan using a spoon and butter knife. Transfer to cooling rack where muffins can cool completely. Store in an airtight container for up to 1 week.

Ingredients and directions for Streusel Topping below.

Streusel Topping

Ingredients

• 2/3 cup flour
• 1/2 cup old fashioned oats, uncooked
• 4 Tablespoons organic brown sugar
• 4 Tablespoons coconut oil, melted
• 1/2 teaspoon cinnamon

Directions

1. Add all ingredients into a small bowl and mix together.
2. Sprinkle over top of muffins during the last 15 to 20 minutes of baking.

*Helpful Hints*

 

- You can also add 1 cup of raspberries, blueberries, or blackberries with the peaches. My second batch of muffins had peaches with all of these berries and they turned out so good!

 

- Instead of peaches, you can make these with raspberries, blueberries, and/or blackberries.

 

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Beautiful Warm Sweet Peaches

Today you will find my recipe for Baked Peaches or better known by Ben as, "beautiful warm sweet peaches", over at The Online Grill.

I really do hope you get a chance to swing by Ben's site because he has a little bit of everything over there from benefits of eating dark chocolate to different ways you can enjoy bacon!

So hop on over to The Online Grill, take a browse, and tell Ben hello!

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Healthy Peach Crisp

We're just one step closer to Fall {doing my happy dance!}. And even though summer is wrapping up, we can still enjoy the tastes of summer. What better way to say goodbye than with this healthy peach crisp.

I know National peach month was last month, but who says all peach recipes HAVE to be made in August? Not me! Yes, I was always the rebel. Ok, well, maybe I still am a little bit of the rebellious type {smile}.

But really, National peach month is there to help bring awareness to this fuzzy yellow fruit. Like it really needs national awareness, but who am I to say?

I've known about peaches since I was a kid. That's...er...29some years ago for those wondering.

So really National peach month to me is eating all the peaches I can in one month. Oh, that's not what I'm supposed to do? Oops!

No I haven't been eating all the peaches I can this last month. There might have been a day or two I missed because I ran out of them!

But really, if I could, I would eat a peach every day just like that saying, "Eat a peach a day helps keep the doctor away." What? That's not a peach a day?! I would much rather have a peach every day than an apple. No offense apple lovers because your season is coming up here soon enough.

Since it is still summer, I'm going to give peaches another chance to shine in this healthy peach crisp.

No refined sugar or butter here. Just a lot of peaches, a little honey, cinnamon, oats, coconut, and pecans making up most of the ingredients in this recipe.

It can be considered paleo friendly if you don't top it with ice cream and caramel sauce like I did here. Now I know what you're thinking, but before you let those words slip out of your mouth, that's a no sugar added ice cream and paleo friendly caramel sauce.

Thank you very much!

Healthy Peach Crisp

Recipe by Julie Murphy

A healthier version of your mom's peach crisp. Paleo friendly and gluten-free.

Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Yield: 4 servings
Ingredients

• 4 cups peaches, diced into small pieces
• 1 to 2 Tablespoons honey
• 1 to 2 Tablespoons water
• 1/8 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Topping for Peach Crisp

Ingredients

• 1/2 cup old fashioned oats
• 2 Tablespoons coconut flour
• 1/4 teaspoon cinnamon
• 2 teaspoons organic brown sugar
• 2 Tablespoons coconut oil
• 2 Tablespoons organic coconut flakes, unsweetened
• 3 Tablespoons chopped pecans
• 1 teaspoon coconut sugar
• dash sea salt

Cooking Directions

1. Preheat oven to 350F degrees.
2. Prepare a 6" x 9" pan by lightly wiping it with coconut oil or using a non-stick cooking spray.
3. In a medium mixing bowl, combine all ingredients. Making sure all of the peaches get covered with cinnamon.
4. Pour mixture into prepared pan. Cover with aluminum foil and place into the oven.
5. Bake for 20 to 30 minutes, or until peaches are soft. You should be able to cut the peaches using nothing but a fork.
6. Remove from the oven.
7. Pour 1/2 of crumb mixture over the top of the peaches. Fold in gently. Crumb mixture doesn't have to be mixed all the way throughout the peaches. Just one or two stirs should do it.
8. Pour remaining 1/2 of crumb mixture over the top of your peaches.
9. Place back into oven and bake for 15 minutes, or until crumb mixture starts to turn a golden brown.
10. At this time, remove pan from oven. Cover with aluminum foil, and place back into the oven for another 10 to 15 minutes.
11. Remove from oven and uncover.
12. Let sit for 5 minutes before serving.
13. Serve immediately or let cool before serving.
14. Best served with ice cream, whipped cream, and/or caramel sauce, or all of them!

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Savoring Saturdays

No-Churn Peach Hibiscus Ice Cream

Before we get to my recipe today, I just want to let y'all know that you can follow me on Yummly. Yes, I finally joined! Ooh, I feel like such a social media maven now!

Anyways, you can follow me here so you can save my recipes to your recipe box, making it easier to shop for the ingredients because they even have a shopping list section. How cool is that?

I know it helps me because I'm usually trying to scroll through Pinterest just to find the recipe and then have to search the site for the ingredients, using up more data.

But lucky for me and you, Yummly now makes it easier. I'm still in the process of moving my recipes to my Yummly page. So if you don't see it there and there's a recipe you want to save, just click on the Yummly button on the upper right hand side of my page here, and it will save it to your Yummly recipe box. And I thought Pinterest was awesome! You rock Yummly!

With that being said, now we can talk food!

August is National Peach month. Yes, a whole month dedicated to the fuzzy yellow stone fruit that reminds so many people of summer. There's nothing like biting into the soft, juicy flesh of a peach and having the sweet juice run down your chin.

I don't know if you remember from last year in my Peaches and Cream recipe post , I mentioned Zeeny Cobb, or better known in these parts as "the Peach man." He sells peaches at a road stand I pass by on the way home and they are some of the juiciest peaches I've ever tasted.

If you’re near the Georgia-South Carolina border within the next 2 weeks, be sure to exit at mm177 at Dad’s cafe. Hopefully, he will still be there selling some of the best peaches you’ve ever had!

Lucky for you, I picked some up this past weekend. Now I couldn't let National Peach month slip by without a peach recipe to share with y'all. And this isn't just a recipe with peaches, as I've added hibiscus flowers. This tropical flower is not only beautiful, but dried hibiscus flowers are popular for use in teas and foods throughout Mexico, Latin America, and North Africa.

So I thought, "why not combine dried hibiscus flowers with peaches for a deliciously sweet ice cream?” With their beautiful red coloring and the sweet peach taste, what better way to enjoy the last days of summer.

*Disclaimer ~ As with any food, herb, or plant, please use dried hibiscus flowers with caution. Dried hibiscus flowers are NOT recommended for pregnant or nursing women due to adverse effects.*

No-Churn Peach Hibiscus Ice Cream

Recipe by Julie Murphy

A sweet combination of fruit and floral, Peach and Hibiscus ice cream.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 1 quart
Ingredients

• 4 large peaches
• 1/2 cup + 1 Tablespoon water
• 1 cup sugar
• 1/2 cup plain Greek yogurt
• 1 cup heavy cream
• 1/4 teaspoon vanilla extract
• 1 wedge lime juice
• 6 Tablespoons organic dried hibiscus flowers

Directions

1. Peel peaches, cut in half, remove the pits. Cut peaches into small chunks.
2. Place peach chunks and dried hibiscus into a medium sauce pan with water and cook over low to medium heat for about 8 minutes, stirring occasionally.
3. Add in sugar and continue to cook for another 2 minutes or until peaches become soft.
4. Remove from heat and let cool to room temperature.
5. After peaches have cooled, place 1/2 of cooked hibiscus peach mix into a blender with remaining ingredients.
6. Pulse 1 to 2 times at high speed until mixture becomes smooth in texture, yet still chunky.
7. Pour into a large bowl and mix in other half of cooked hibiscus peach mix.
8. Pour into a freezer proof container and place in freezer for at least 6 hours before serving. Overnight is best.
9. If leaving ice cream overnight in a freezer, let ice cream sit out for at least 20 to 30 minutes before attempting to scoop it out. As ice cream becomes frozen and is very difficult to scoop out right from the freezer.
10. Best served with fresh peaches and hibiscus syrup over the top.

Inspired by ~ Peach Ice Cream by David Lebovitz, from his book, 'The Perfect Scoop'.

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Savoring Saturdays

Rustic Peach Galette

Aren't these just beautiful?

As promised, continuing with Peach week here at Sweet and Spicy Monkey, today’s recipe is my Rustic Peach Galette!!

In case you’re wondering, galette’s are from the tart family with the exception that they are often placed on a single layer of pie crust with a layer of fruit, often one variety, in the middle. Instead of the straight, square sides of a tart, the galette’s edges are folded over, creating an open middle displaying the fruit. A simple pie.

But don’t get me wrong, there’s nothing simple about the taste of this peach galette. It still has the flaky, buttery pie crust with the taste of sweet, juicy summer peaches baked in cinnamon that reminds you of your grandma’s peach pie. It’s just a little bit healthier than grandmas and a whole lot easier to make. And y’all know how I feel about easy!

When I first made this last week, I sliced up two peaches and laid them out all pretty looking like the picture below. The only problem with it was there just wasn’t enough peaches. So that’s why I wanted to make another one before sharing.  

And I’m so glad I went back to the kitchen with this recipe before sharing with y’all. The extra peaches I added in the different shapes with the drizzle of honey over the top made this peach galette taste even more like my grandma’s peach pie!

It definitely has enough peaches now and the taste of cinnamon baked into those sweet, juicy peaches… mmm!  The tastes reminds me of everything summer…

Rustic Peach Galette

Ingredients

1 ready-made pie crust, room temperature

4 peaches, washed and rinsed, diced thin into any shape you desire

½ teaspoon cinnamon

1 teaspoon flour (I used my GF flour)

1 Tablespoon + 1 teaspoon coconut oil, melted

1 Tablespoon + 1 teaspoon honey

1-2 Tablespoons water

Pinch of granulated sugar

Directions

Preheat oven to 325F degrees.

Line a baking sheet with parchment paper. Set aside.

Dice peaches thinly into any shape you desire (I cut my peaches into small squares) and place into a medium size bowl.

Add in coconut oil, cinnamon, honey, and flour. Mix well, making sure all peaches are covered with honey mixture. Set aside.

Roll out room temperature pie crust onto parchment paper.

Spoon peach mixture onto pie crust, leaving a 1 inch border on edges. Gently fold pie crust up and over peaches. Don’t worry if it tears just push together with dampened fingers.

Mix together water and sugar to a small bowl. Lightly brush water and sugar mixture around the edges of the pie crust. You won’t be using all of the water and sugar mixture so don’t worry about leftovers here.

Place baking sheet with galette into oven for 30-40 minutes or until edges are a golden brown.

Remove from oven and drizzle some honey over the peaches. Let cool for 10-15 minutes before serving.

These are delicious as is or you can serve topped with your choice of vanilla ice cream or whipped cream.

*Helpful Hints*

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Featured at ~ Daily Dish Magazine Host Favorites

Shared with: Wine'd Down Wednesday 53, Wake Up Wednesday Linky, Wonderfully Creative Wednesdays Link Party, On Display Thursday Linky Party #12, Great Idea Thursdays 66, Lou Lou Girl's Fabulous Party #25, The Wednesday Roundup #45, Inspire Us Thursday Link Party #68, Pin it Thursday, Let's Get Real Friday Party #58, Freedom Fridays with All My Bloggy Friends #47, Pin Junkie Pin Party #86, Foodie Friends Friday Recipes Linky Party, Snickerdoodle Sunday #48, Sweet and Savoury Sunday #81, Share it Sunday {47}, Skip the Housework Link Party, Munching Mondays #58, Mix it up Monday!, Busy Monday 133, Simple Supper Tuesday #81, Tasty Tuesday Link Up

Peaches and Cream ~ the Healthy version

It's Peach week here at Sweet and Spicy Monkey! I love peaches and just the word peaches makes you think of summer orchards in the country full of plump, sweet peaches, ready to be picked and eaten, especially living here in the South. With all that in mind, I consider myself one lucky girl when it comes to peaches since I live in Georgia and near South Carolina. And you can betcha I’ve had some of the best peaches this summer!

Last week I stopped by a road stand where a man was selling peaches off exit 177, the last exit in Georgia, right before entering South Carolina. There were baskets full of some of the most beautiful peaches I’ve ever seen, all plump and ripe.

The man at the fruit stand told me these would be the sweetest peaches I ever had, I really couldn’t believe him since he said these were South Carolina peaches. And being from Georgia, well, let’s just say, I’m a little bias when it comes to peaches.

So when I got home, I couldn't wait to try one and I had to control myself not to eat every single one of them right then and there! Those were some of the sweetest and juiciest peaches I’ve ever had.

Now I’m not quite sure the thought process I used for this recipe, I think it was just dumb luck, but for some reason I sliced up some peaches, poured a little coconut milk over them, added a little plain Greek yogurt for thickness, and drizzled some honey on top to sweeten it up, and oh my, it was heaven in a bowl! Pure. Golden. Heaven. In a bowl! This must be ambrosia of the Gods!

Ever since, this has been my favorite thing to eat for breakfast. This sweet and creamy heavenly combination is easy to make, healthy, and can even be made the night before so the flavors blend together, making it even more scrumptious!

Peaches and Cream ~ the Healthy version

Ingredients

2 peaches, sliced

2 - 3 Tablespoons plain Greek yogurt

1 cup coconut milk, canned

1-2 teaspoons honey

Directions

Slice the peaches and place into a cereal bowl. Set aside.

In another small bowl, add yogurt, honey, and half cup of coconut milk. Whisk together until mixture becomes smooth. Blend in other half of coconut milk.

Pour coconut milk mixture over the peaches and enjoy!

By the way, if you’re ever in the area of North Georgia and South Carolina during peach season on the weekends, pull off exit 177 at Dad’s and see if the peach man, Zeeny Cobb is out there selling peaches. If you make it this year before peach season ends, within the next 3-4 weeks, you will enjoy some of the best peaches ever!

*Helpful Hints*

- can use 1/2 cup Silk coconut milk with 1/2 cup canned coconut milk for less fat.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

 

Shared with: Inspire Us Thursday Link Party #64, Wake Up Wednesday "Linky" #31, Wine'd Down Wednesday 50, Mix it up Monday!, Savoring Saturdays #31, The Wednesday Roundup 44, Lou Lou Girls Fabulous Party #24, Pin it Thursday, Inspire Us Thursday Link Party #67, Foodie Friends Friday Recipes Linky Party #113, Say G'day Linky Party {105}, Share it Sunday {46}, Busy Monday 132, Tasty Tuesday, Tickle My Tastebuds Tuesday {19}, Pinworthy Projects Link Party #35, Pretty Pintastic Party #22, City of Links #38, Snickerdoodle Sunday #48, Sweet and Savoury Sunday #81, Munching Mondays #58, Simple Supper Tuesday #81, Wonderfully Creative Wednesdays Link Party